Crockpot Turkey Tortilla Soup
Ingredients
- 1 pound shredded or cubed cooked turkey
- 1 15 ounce can whole peeled tomatoes, mashed
- 1 10 ounce can enchilada sauce
- 1 medium onion chopped
- 1 4 ounce can chopped green chili peppers
- 2 garlic cloves minced
- 2 cups water
- 1 14.5 ounce can chicken broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 bay leaf
- 1 10 ounce frozen corn
- 1 15 ounce can black beans, rinsed
- 1 tablespoon cilantro chopped
- Sour cream optional topping
- Shredded cheddar cheese optional topping
- 7 corn tortillas optional
- Vegetable oil optional
Instructions
- Place turkey, tomatoes, enchilada sauce, onion, green chilies, and garlic into a slow cooker.
- Pour in water and chicken broth and season with cumin, chili powder, salt, pepper and bay leaf.
- Stir in corn, beans and cilantro.
- Cover and cook on low setting for 6-8 hours or high setting for 3-4 hours.
- Serve with tortilla strips, sour cream and shredded cheddar cheese, if desired.
Optional
- Preheat oven to 400 degrees.
- Lightly brush both sides of tortillas with vegetable oil.
- Cut tortillas in strips, then spread on a baking sheet.
- Bake in preheated oven until crisp, about 10-15 minutes.
- To serve, sprinkle tortilla strips over the soup.
Notes
Full disclosure: I had every intention of making the tortilla strips to put on top of the soup, but I totally forgot about this step so that's why you don't see these in the photos!
Tried this recipe?Let us know how it was!